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Barb Hodgens

Barb Hodgens loves to cook with alternative, healthy whole food ingredients, with a focus on gut health. Barb has overcome her own gut health issues through healthy eating. Share your ideas, comments and photos at the end of this post :)

Everyone’s Favourite Vegan Patty.

If you love a good falafel but have always assumed making them from scratch would be complicated, think again. This simple method using your Vibe Blender will change your mind. Homemade falafel is surprisingly easy to prepare, and the results are far more flavourful and moist than most store-bought versions.

This recipe combines fragrant spices and fresh herbs to create falafel with a bold, authentic taste, a vibrant green interior, and a perfectly crisp exterior.

A little planning goes a long way. The secret to great falafel lies in the texture. Properly soaking the chickpeas is essential, and allowing the mixture to rest before shaping helps ensure the patties hold together while cooking.

You’ll also appreciate how meal-prep friendly these are. Once prepared, falafel can be frozen for later or stored in the fridge for quick, easy meals throughout the week. With Luvele glass vacuum-seal containers , you can keep your falafel fresh and ready to cook anytime.

Preparing Chickpeas

Chickpeas are the foundation of falafel, and how you prepare them matters. Always start with dried chickpeas, as canned or pre-cooked chickpeas won’t give you the right texture.

Soak the dried chickpeas for 18–24 hours. This process softens them and helps reduce naturally occurring anti-nutrients. The result is a rehydrated but still raw chickpea, which is key to achieving the correct consistency.

When blended, the soaked chickpeas form a coarse, crumbly mixture that holds together beautifully when shaped.

Cooking Methods

The magic happens during cooking. As the falafel cooks, the starches in the chickpeas expand, creating a light, moist interior with a signature crisp, golden-brown crust.

For the most authentic result, deep frying delivers the crispiest finish. However, for a lighter option, you can bake or air fry them. Just keep in mind that these methods won’t produce quite the same crunch and may result in a slightly drier texture.

Storing and Reheating

Uncooked falafel mixture or cooked (and cooled) falafel can be stored in an airtight glass container in the fridge for up to 4 days, or longer in Luvele Fresh vacuum-seal containers.

To reheat cooked falafel, place them on a baking tray in a preheated oven at 175°C (350°F) for 10–15 minutes, or until heated through.

blender falafel

Freezing Falafel

Falafel freezes exceptionally well. After shaping, place the uncooked falafel on a tray and freeze until solid. Then transfer them to a freezer-safe bag or container for up to 3 months.

When ready to cook, there’s no need to defrost, simply fry, bake, or air fry straight from frozen, adding a couple of extra minutes to the cooking time.

Serving Suggestions

Falafel can be served in a variety of ways, but you can't beat falafel with pita bread, salad and a tangy dressing. They are also great for finger food and for putting in lunch boxes.

Try one of these yummy homemade dressings when you make homemade falafel

Plain homemade yogurt
Yogurt tahini dressing
Chunky cucumber and yogurt raita
Green goddess dressing
Hummus
Beetroot hummus

Made from scratch blender falafel

Luvele

Rated 5.0 stars by 1 users

Author:

Luvele

Ingredients

2 cups dried chickpeas (not canned or cooked chickpeas)
1 onion
4 garlic cloves crushed
1 ½ cup fresh parsley chopped, stems removed (washed and thoroughly dry)
1 cup fresh coriander chopped, tender stems included (washed and thoroughly dry)
1 teaspoon baking powder
1 ½ teaspoons ground cumin
1 teaspoon ground coriander
½ teaspoon freshly ground black pepper
½ teaspoon cayenne pepper (optional)
1 ½ teaspoons salt
3 teaspoons sesame seeds
Neutral oil for frying

Directions

Place the dried chickpeas in a large bowl. Cover with plenty of cold water, as they will double in size. Let soak for 18-24 hours.
After soaking, drain and rinse in a colander. Pat thoroughly dry with a clean kitchen towel or paper towel. Removing excess surface moisture is key.
Wash dry and chop the fresh herbs.
Combine the ground spices, baking powder, salt, pepper and sesame seeds in a small bowl.
Peel and chop the onion into segments that will fit through the hole in the blender jug lid. Remove the filler cap from the lid and secure it on the jug. Choose ‘nut mode’ and toggle the speed to the lowest setting. While the blender is running, drop the onion into the jug, one at a time. You will hear the blades shred and then run quiet.
Turn the blender off. Add the chickpeas and crushed garlic and fresh chopped herbs to the blender jug.
Secure the lid on and insert the tamp into the lid. Choose ‘nut’ mode and toggle to medium speed. Blend, rotating the tamp, pushing the ingredients down into the blades for 50-60 seconds. Stopping once to scrape down the sides of the jug and under the blades. You are looking for a crumbly texture that resembles coarse sand. It’s important not to over-blend into a paste or hummus-like consistency.
Transfer the ground chickpea mixture to a large bowl. Add the dry spice and sesame mixture and mix with a spatula until well combined.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour. Longer or overnight is fine. This resting time makes it easier to shape the falafel without falling apart cooking.
Scoop the mixture (use a small cookie scoop or spoon) and gently form into a small ball or flattened disc, about 4cm in diameter. The mixture will be delicate but will hold together. Don’t compact them too much, you want to keep them light. Place the formed falafel on a tray lined with baking paper. Make sure the falafel are uniform in size to ensure even cooking.
Deep-Frying: Pour approx. 6-7cm of neutral oil into a heavy-bottomed pot. Heat the oil over medium-high heat until it reaches 350-360°F (175-180°C). The cooking oil should be hot and gently bubbling. If you don’t have a thermometer, test the oil by dropping a tiny piece of the mixture; it should sizzle immediately and turn golden brown. Carefully lower 4-6 falafel balls into the hot oil using a slotted spoon. Fry for approx. 3 minutes or until they are deep brown. Remove with tongs or slotted spoon and transfer to a plate lined with paper towel.
Baking: Preheat your oven to 200°C, (400°F). Place the patties on a tray lined with baking paper. Lightly brush the patties with olive oil. Bake for 20-30 minutes, flipping them halfway through. They will come out golden and crispy, although not as crunchy as fried falafel.
Enjoy them hot, at room temperature or cold.

Recipe Video

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Made from scratch blender falafel

Everyone’s Favourite Vegan Patty.

This recipe combines fragrant spices and fresh herbs to create falafel with a bold, authentic taste, a vibrant green interior, and a perfectly crisp exterior.